Sweet Potato Cranberry Coconut Muffins

These Sweet Potato Cranberry Coconut Muffins are not only soft and delicious, but healthy — no butter or oil and packed with nutrition from the whole wheat flour, flax, sweet potato, etc! Great flavor combination, too.

Sweet Potato Cranberry Coconut Muffins (makes 12 muffins)

Ingredients:

Dry:

1.5 C whole wheat pastry flour

1/2 C brown sugar

1/4 C finely ground flax

1 Tbsp pumpkin pie spice

1/2 tsp salt

1/2 tsp baking soda

Wet:

1 C canned pureed sweet potato

1/2 C dried cranberries

1/4 C nonfat plain Greek yogurt

1/4 C milk

1/4 C unsweetened applesauce

1/4 C unsweetened coconut

2 eggs

Instructions:
Preheat oven to 350.

In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish.

Spoon the mixture into a cooking-sprayed or nonstick muffin tin. Add some extra unsweetened coconut on top of the muffins. :)